The almond flour and powdered sugar to sift. I recommend to dry the mixture in the oven at 130 degrees for 5 minutes, then sift again. If you are sure that the flour and powdered sugar from excess moisture, you can skip this point. Whites should be at room temperature, split into two parts. One part to put in a container, convenient for whisking. In a saucepan with a thick bottom pour the sugar and water (50 g), put on medium heat, we need to boil the syrup to a temperature of 110 degrees. Prepare the cooking thermometer and mixer.

When the temperature of the syrup reaches 95 degrees, start whipping the first part of proteins. Whisk on medium speed until soft peaks form. A thin stream pour the syrup (110 degrees, you remember?) and continue whisking, not changing the speed to cool the meringue. In a bowl pour flour raw protein, ready meringue and begin to gently stir in a circular motion clockwise, while turning the bowl in the opposite direction.

The batter should flow off the blades with tape, but not be too runny. Nadomesti better than to overdo it. When you put the dough in the bag, it will a little more out of the air.

To transplant on a baking sheet with paper circles with a diameter of 3 cm and smaller circles for the tails. To hit several times with a cookie sheet on the table or knock it from below. This is done in order to release the excess air. Then the skirt turns out neatly, and at the same time deposited the dough spread right circles and smoothed the tails (if any). Make the ears with a toothpick, the same way pulling ponytails. This should be done as soon as push the dough. Now the pasta needs to dry up a little, I have it takes about 20-30 minutes. On the surface to form the crust tangible when you touch, the finger did not stick. Bake one baking sheet on the middle level of the oven about 12-15 minutes, the temperature of 140-150 degrees. But here you need to adjust your oven, watch them when baking. After about 7-8 minutes, when all the cookies are formed, the skirt and the pan removed and rotated 180 degrees.

In this time, prepare the filling. Cranberry jelly - cranberry punch in a blender, RUB through a sieve, add the lemon juice and sugar. Part of the puree to heat and dissolve in it the soaked gelatin, mix with the remaining puree. Fold in the pastry bag, put into the refrigerator.

Vanilla cream with lime. With lime to remove the zest, finely chopped. In a cream to put vanilla seeds and pod, over a slow fire and bring to boil. Soak in water gelatin.

RUB the yolks with the sugar until whitening, pour in the hot cream, stirring quickly.

Back on the stove, cook until thick, remove pod. Add gelatin, lemon zest, mix well, cool to room temperature. Mascarpone (it should be room temperature) mix with cream.

We worked very hard deserved fun! Pick up a paint brush and decorate our kotanya))) In half of the macaroni and spread vanilla cream in the form of a ring, in the center - cranberry jelly, top with other half and lightly press. Ready-made pasta folded in tightly closing dishes and put into the refrigerator at least overnight, better for 48 hours. This is for full disclosure of taste. If you want to make them in reserve, then you can just pop in the freezer, pack in a container on top of another and wrapped in cling film. Just before use, need about a day to shift them in a cooler and then to warm to room temperature. This is according to the rules. But rules exist to be broken? So, if you really want, you can like ice cream consumed)